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Jamie Oliver Leek And Potato Pie

Jamie Oliver Leek And Potato Pie
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Jamie Oliver’s Leek and Potato Pie is a classic savory pie made with leeks, potatoes, and a creamy sauce, baked under a layer of puff pastry. The filling is soft, flavorful, and perfectly seasoned, while the pastry adds a delightful crunch. This pie is an easy-to-make comfort food, ideal for family dinners, and is perfect for both vegetarians and meat-eaters alike.

Ingredients

Scale
  • 500g (1 lb) potatoes – peeled and thinly sliced.
  • 3 large leeks – trimmed, cleaned, and thinly sliced.
  • 50g (1.7 oz) butter – for sautéing the leeks and creating richness.
  • 200ml (7 fl oz) double cream – for a creamy, smooth filling.
  • 100ml (3.4 fl oz) vegetable stock – adds depth to the sauce.
  • 1 teaspoon Dijon mustard – gives a subtle tangy flavor.
  • 1 sheet puff pastry – ready-rolled, for a golden, flaky crust.
  • Salt and pepper – to taste.
  • 1 egg – beaten, for brushing the pastry.

Instructions

  1. Preheat the oven: Heat your oven to 200°C (400°F) to prepare for baking the pie.
  2. Cook the potatoes: Place the sliced potatoes in a large pot of boiling, salted water and cook for 5-7 minutes until just tender. Drain and set aside.
  3. Sauté the leeks: In a large frying pan, melt the butter over medium heat. Add the sliced leeks and cook gently for about 10 minutes until soft and fragrant, but not browned.
  4. Prepare the creamy sauce: Add the double cream, vegetable stock, and Dijon mustard to the pan with the leeks. Stir well and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper.
  5. Assemble the pie: In a baking dish, layer the cooked potatoes evenly. Pour the creamy leek mixture over the potatoes, ensuring the filling is spread out evenly.
  6. Top with puff pastry: Roll out the puff pastry sheet and place it over the filling. Trim any excess pastry and crimp the edges to seal. Brush the top with the beaten egg for a golden finish.
  7. Bake the pie: Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
  8. Serve hot: Let the pie cool slightly before serving. Enjoy it on its own or with a side salad or roasted vegetables.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-leek-and-potato-pie-recipe/